I debated whether to put the words "low-cal" in the title of this recipe but, truth be told, the flavor is so creamy and delicious that I decided it didn't need to be glaring you in the face. Just think of that fact as a nice little bonus :)I have a ton of cookbooks in my arsenal and several are dedicated to healthier, low-cal versions of family favorites. Now, with the start of a brand new year I figured it's time I start using them!

I mildly adapted this recipe from one of those books called "Eat More Of What You Love" by Marlene Koch. The taste is almost spot-on to a traditional chicken pot pie and every bit as comforting! Using pre-made frozen pie crust as dippers really adds lovely appeal and still keeps the calorie count low. Another bonus of this soup is that it's quick to prepare as it also uses precooked chicken strips for convenience so it's perfect for a busy weeknight dinner.

-In a large pot over medium low heat, heat the oil and add the onion and celery.
-Saute approximately 3-4 minutes to soften.
-Add the chopped potatoes, the garlic, mushrooms, thyme and turmeric.
-Continue to cook over medium heat for an additional 3-4 minutes.
-Add the frozen veggies, evaporated milk and chicken broth. Stir to combine.
-Increase the heat to medium and bring the soup to a low simmer.
-Add the Wondra flour (to thicken) and continue to simmer until it thickens to your liking.
-Meanwhile, prepare the pie crusts by unrolling them and slicing them into thin strips and placing them on parchment lined baking sheets. Fork them if desired.
-Bake the pie crusts in a preheated 375 degree oven until nicely browned, approximately 12-15 minutes (watch them carefully).
-Right before serving the soup, add the lemon juice and stir to combine.
-Ladle into bowls and garnish with the pie crust strips.

Pull up a chair because it's time to eat! I promise, if you love chicken pot pie, you're going to love this easy to prepare and completely delicious soup (without the guilt)!!!